Pepperoni Spaghetti Bake

This is straight from Menus4Mom. My notes are in italics, and the pictures are from my kitchen. :)

Pepperoni Spaghetti Bake

• 1 lb ground beef, from freezer (somehow I forgot to buy enough ground beef, so I used left over porcupine meatballs.)
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1 (4 oz) can mushrooms,
• 1 (26 oz) jar pasta sauce
• 1 (8 oz) can tomato sauce
• 1 tsp Italian seasoning
• 1 lb spaghetti, broken into small pieces
• 3/4 cup milk
• 2 eggs, slightly beaten 

• 1 (5 oz) pkg sliced pepperoni 

• 1 1/2 cups shredded Cheddar cheese 

• 2 cups shredded Monterey Jack cheese


Boil spaghetti as directed on the package. Drain and rinse.

Place ground beef in a large skillet over medium high heat. Add the onion, green pepper and mushrooms to browned beef. Cook until meat is browned being sure to crumble the meat. Drain. (Since I was using precooked meatballs, I just sauted my veggies a bit first.)

Add the pasta sauce, tomato sauce and Italian seasoning. Stir until well combined. Simmer for 15 minutes.

Place the eggs and milk in a large bowl and blend. Place the spaghetti in the egg mixture and toss to cover.

Lightly spray a large baking dish with a non stick cooking spray. Place half of the spaghetti mixture into the bottom of the pan. Place half of the meat sauce over the top of the spaghetti. Repeat for another layer.

Put the casseroles in the refrigerator to cool. (Um, I skipped this because I got a late start on dinner and everyone was starving. So, if time is a crunch it still tasted really good without the benefit of cooling.) Once cooled, top the casseroles with the pepperoni and 2 cheeses.

Preheat oven to 350°F, cover with foil and bake for 45 minutes. Uncover and bake for another 15 minutes or until cheese melts.